Time for another edition of I Heart Cooking Clubs, this week the theme is "A Little Romance..." and I picked Nigella's Jumbleberry Crumbles. Aren't these cute? And what's more romantic that sharing a special little dessert made for two? These are equally fun to share with your children (which is what I did), and they are even good for a treat all by yourself to help with portion control, what do you know, a multi-tasking dessert :)
Jumbleberry Crumble
Preheat the oven to 425°F. Put the summer fruits in either a cup or a ramekin and sprinkle over the cornstarch and sugar. Stir around a little.
Jumbleberry Crumble
Nigella Lawson
For the Crumble Topping
(I doubled this and used it all on the 7 flower pot cups)
2/3 cup flour
½ teaspoon baking powder
4 tablespoons (½ stick) cold butter, cut into small cubes
3 tablespoons Demerara sugar
½ teaspoon baking powder
4 tablespoons (½ stick) cold butter, cut into small cubes
3 tablespoons Demerara sugar
To Make One Crumble-In-A-Cup (approx. l¼-cup capacity):
*I made 5 times this amount to use up the fruits I had in my freezer, and had enough for 7 small ramekins*
*I made 5 times this amount to use up the fruits I had in my freezer, and had enough for 7 small ramekins*
¾ cup frozen summer fruits -- I used blueberries and tart cherries from my freezer
1 teaspoon cornstarch
2 teaspoons vanilla sugar or granulated sugar and a drop of vanilla
½ cup frozen crumble topping
1 teaspoon cornstarch
2 teaspoons vanilla sugar or granulated sugar and a drop of vanilla
½ cup frozen crumble topping
To Make the Crumble in a Ramekin:
generous ¼ cup frozen summer fruits
½ teaspoon cornstarch
1½ teaspoons vanilla sugar or granulated sugar and a drop of vanilla
3 tablespoons frozen crumble topping
Put the flour and baking powder into a bowl and rub in the cubes of butter with your fingers until you have a mixture like coarse sand. This is such a small amount, it’s not really worth getting out the heavy machinery.
generous ¼ cup frozen summer fruits
½ teaspoon cornstarch
1½ teaspoons vanilla sugar or granulated sugar and a drop of vanilla
3 tablespoons frozen crumble topping
Put the flour and baking powder into a bowl and rub in the cubes of butter with your fingers until you have a mixture like coarse sand. This is such a small amount, it’s not really worth getting out the heavy machinery.
Stir in the sugar and then put into a freezer bag to freeze.
This mixture would make 4 jumbleberry crumbles in the cups, and about 8 ramekins.
Preheat the oven to 425°F. Put the summer fruits in either a cup or a ramekin and sprinkle over the cornstarch and sugar. Stir around a little.
Sprinkle over the frozen crumble topping and bake the cup for 20 minutes and the ramekin for 15 minutes.
I sprinkled some Maple Sugar on top before baking...
Ready to taste! These were delicious little crumbles and everyone who tried them loved them. The tart cherries made this not too sweet and the simple crumble topping was wonderful, I did add quite a bit of topping, probably double what the recipe recommends because I love crumble and crisp toppings. I would make these again for sure, and look forward to using this recipe anytime I have some odds and ends of berries and fruits in the freezer.